Sticky chicken with potatoes, dates and olives

Hosting couldn’t be simpler with this devastatingly effective one-dish dinner. Very similar to the iconic 1980s classic Chicken Marbella. This version has a bit of a contemporary upgrade thanks to dates instead of prunes, thick coins of potato nestled in amongst everything and Fragata Manzanilla Olives Filled with Piri Piri Pepper bringing a bit of heat.

Serves 4

Prep time 10 minutes

Cook Time 50 minutes

Difficulty Medium

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Ingredients

4 chicken thighs

150g of Fragata Manzanilla Olives Filled with Piri Piri Pepper

75g of Fragata capote capers

1 tbsp of dried oregano

1 tbsp of fresh thyme leaves

2 red onions, chopped into wedges

2 garlic cloves, finely sliced

100g of Medjool dates, pitted and finely sliced

100ml of white wine vinegar

2 tbsp of date syrup

fresh oregano, to garnish

Method

Preheat the oven to 200°C. In a large roasting tin, combine the chicken thighs, chopped potatoes, olives, capers, oregano, thyme, onion wedges, garlic, and dates. Season generously with salt and pepper, then toss everything together so the ingredients are evenly distributed

Mix the vinegar and date syrup together, then pour the liquid into the tin. Use your hands to mix thoroughly, making sure everything is well coated and the flavours are evenly layered

Arrange the chicken thighs skin-side up, ensuring they sit on top of the vegetables so the skin can crisp properly

Roast for around 50 minutes, basting once or twice during cooking until the chicken skin is crispy, vegetables cooked and the juices have reduced into a thick sauce

Remove from the oven, let it rest for a moment before finishing off with a scattering of fresh oregano leaves. Serve straight from the tray